Coconut Cream Pound Cake
(from mayflowerkids’s recipe box)
1 10 inch fluted cake
Source: Paula Deen Christmas 2010
Ingredients
- 1 c butter, softened
- 1 1/2 c sugar
- 1/2 c sweeteed flaked coconut
- 2 c flour
- 2 T cream of coconut
- 1 T fresh lemon juice
- 1 t vanilla extract
- 5 large eggs
- Confectioners' sugar
Directions
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Preheat oven to 350F. Spray a 12 to 15 cup fluted pan with nonstick baking spray with flour.
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In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Stir in coconut. Gradually add flour to butter mixture, beating just until blended. Add cream of coconut, lemon juice, and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Sppon batter into prepared pan.
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Bake one hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan, and cool completely in wire rack. Sprinkle with confections sugar just before serving.